Cook the diced potatoes in boiling water until fork tender, about 10-12 minutes. Drain and set aside.

In the pot, over medium heat, melt the butter then add the flour, whisking to remove any lumps. Season with salt and pepper.

When the roux begins to bubble, slowly add in the milk and then chicken broth, whisking constantly.

Adjust the heat higher, whisking the soup until it begins to thicken and bubble.

Stir in the cheese and sour cream until melted and combined.

Mash the drained potatoes to your desired consistency. I usually do half smashed, half still cubed. Add potatoes back to soup.

Add in the ham and cooked bacon.

Serve warm and topped with more sour cream, cheese, and bacon.